NEW MENU AT BLUSH

Wednesday, February 19, 2014

Blush Restaurant and Lounge at 630 State Street recently unveiled a new menu for 2014. In the stylings of Head Chef Brandon Worrell, new dishes include a 12oz Double Cut Porkchop, a 16oz Bone-in RibEye, Chilean Sea Bass, and a Calabacitas Stuffed Pasilla Pepper. Past customers will also find that the Jerk Chicken, house-made Veggie Burger, and Lobster Mac n’ Cheese are still on the menu. Lunch and brunch have been redesigned as well.